Cactus, Green Bean & Pomegranate Salad - Kraft Recipes Top
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Cactus, Green Bean & Pomegranate Salad

Prep Time
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12 servings, 1/2 cup each

If you've never used cactus in the kitchen, now's your chance! Try it in this yummy green bean salad with pomegranate seeds.

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What You Need

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Make It

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  • Cook cactus in boiling water in large saucepan 10 to 15 min. or until tender, adding beans for the last 5 min.; drain. Rinse under cold water; drain well.
  • Place cactus mixture in large bowl. Add remaining ingredients; mix lightly.

Special Equipment Needed


Substitute 1 drained 29-oz. jar sliced tender cactus for the cooked sliced fresh cactus. Cook beans in boiling water 5 min. or until crisp-tender; drain. Toss with cactus, then continue as directed.


Since the pomegranate juice will stain your fingers and clothes, be sure to wear an apron and gloves when removing the seeds from the pomegranate.

Make Ahead

This delicious salad can be prepared ahead of time. Refrigerate up to 2 hours before serving.


  • 12 servings, 1/2 cup each

Healthy Living

  • Low fat
  • Generally Nutritious
  • Diabetes Center
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch

Nutrition Bonus

This colorful low-fat salad can fit into a healthful eating plan.

Nutritional Information

Serving Size 12 servings, 1/2 cup each
Calories 35
Total fat 1.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 95mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 3g
Protein 1g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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